LAST CHANCE FOR PIE. Wendy, from Deux Bakery, will be cooking up a storm Wednesday morning and your pie will be delivered fresh. We will not be accepting pie orders after today, so please let me know if you’d like to be included. You can add it via our CSA store or shoot me an email with flavor preference. If you don’t see a flavor you would like, please let me know as we are not bound by the list.
All shares are receiving a bounty of persimmons straight from our neighbors here in Buellton. Beautiful big fruit like a hachiya, but tastes sweet and crunchy like a fuyu. I’ve never seen anything quite like it. Hope you enjoy with family and friends.
Start thinking about getting fresh granola with your share next week. The first of every month, Cindy Dollar, our local Goleta chef, will be cooking up Organic or Gluten Free granola and cookies. Check out the granola tab in our CSA store for a list of flavors to choose from. They make delicious gifts around the holidays.
We rolled the dice and tried to get green beans in plentiful supply for the holidays, but we lost this year. Hopefully you can switch it up and use all these delicious vegetables below to create a bounty for you, your family and friends. From all of us here at John Givens farm HAPPY THANKSGIVENS 🙂
CSA Contains:
CARROTS
ROMAINE LETTUCE
GARNET YAMS from QUAIL H. FARMS
RED BEETS
BUTTERNUT SQUASH
CELERY
ITALIAN PARSLEY/ROSEMARY
GREEN KALE
RED CHERRY TOMATOES from SUNRISE ORGANIC FARMS
YELLOW ONIONS
BIG BOX ADD: CARROTS, RED LEAF LETTUCE, FUJI APPLES from CUYAMA ORCHARD, BUNCHED SPINACH, GARNET YAMS
Fruit Expansion: Fuji Apples and Berries
Sweet Potato Casserole
(This recipe harnesses the natural sweetness of the potatoes with a hint of maple syrup. Enjoy this paleo sweet potato recipe while feeling food about the fiber, potassium and other vitamins that come along with this delicious dish)
Ingredients: Serves A LOT 🙂
4 large sweet potatoes
1/2 cup canned coconut milk
1 Tbsp. coconut oil
1-2 Tbsp. maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
juice of half an orange
Pecan topping
3/4 cup chopped raw pecans
1 tsp cinnamon
1 Tbsp maple syrup
1 tsp melted coconut oil
(Find the full recipe and directions here at Cupcakesomg)
Healthy Mac and Cheese
(Move over turkey, this recipe is going to change mac and cheese forever!)
Ingredients: Serves 4
2 cups uncooked elbow macaroni – whole wheat, low glycemic, gluten free… any will work!
1 tablespoon butter
1 small yellow onion
1 small butternut squash (4-5 cups cubed)
5 cups chicken or vegetable broth
3/4 cup milk
1 teaspoon salt
2/3 cup shredded cheese – I like Gruyère but any kind will work
parsley for topping
salt and pepper to taste
(Find the full recipe and directions from A Pinch of Yum)
Quinoa with Butternut Squash, Cranberries & Pistachios (Quinoa “Stuffing”)
(This delicious quinoa stuffing is packed with healthy ingredients and is full of amazing flavor!)
Ingredients:
1 butternut squash, peeled, seeded, and cubed (see tutorial for cutting a butternut squash)
1 red onion, peeled and diced
3-5 cloves garlic, with peel still on
1 Tbsp. Coconut oil (or any high-heat oil)
salt and pepper
1 1/2 cups quinoa, rinsed
3 cups chicken broth, vegetable broth, or water
zest of one orange
2 cups roughly-chopped fresh spinach
2/3 cup dried cranberries
1/2 cup shelled pistachios
(Find the full recipe and directions here at Gimmie Some Oven)
Kale and Wild Rice Casserole
Ingredients: Serves 6-8 as a side
2 large bunches of Kale, leaves torn
1 pound cremini mushrooms, sliced
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced or grated
2 tablespoons fresh thyme, chopped
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
4 tablespoons flour
1 cup milk (I used 2%)
1 cup chicken broth (or veggie broth)
1/4 cup heavy cream or canned coconut milk
4 cups cooked wild rice
1 1/2 cup gruyere cheese, shredded
2 tablespoons olive oil
2 large sweet onions, sliced into thin rings
salt and pepper
(Full recipe here on Half Baked Harvest)
Rosemary-Roasted Beets and Carrots
(With the list of ingredients a mile long needed for Thanksgiving, here’s a simple and delicious side dish that’s easy to make.)
Ingredients:
1 pound beets, peeled and cut into 1/2-inch wedges
1 pound carrots—scrubbed, cut into 2-inch lengths, and halved lengthwise if large
1/4 cup red wine vinegar
3 tablespoons olive oil
2 sprigs fresh rosemary
kosher salt and black pepper
Wild Rice & Butternut Squash Salad with Maple Balsamic Dressing
Dressing:
1/4 cup extra-virgin olive oil or sunflower oil
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
scant 1/2 teaspoon black pepper
1/2 tablespoon chopped fresh rosemary
1 clove garlic, minced
Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking
Salad:
2 1/2 cups peeled and finely chopped butternut squash
1 1/2 tablespoons olive oil
sea salt
black pepper
2 1/2 cups thinly sliced kale (lightly massaged) or spinach
1/2 cup thinly sliced leeks, both white and green parts
1/2 cup dried cherries (or dried cranberries)
1/4 cup thinly sliced fresh basil
3 cups cooked wild rice, warm
(Recipe and directions here at Real Simple“>Recipe and directions here at Heart Beet Kitchen)
Check out this Chocolate Beet Cake with Vanilla Buttercream Frosting to top it all off.
JUICE FEAST:
CARROTSx2
ROMAINE LETTUCE
GARNET YAMS from QUAIL H. FARMS
RED BEETS
GREEN KALE
ITALIAN PARSLEY
CELERY
LACINATO KALE
BUNCHED SPINACH
CUCUMBERS